Indian-Inspired Lentil & Eggplant Curry
Ingredients
-
½
cup
dried brown lentils
-
2
cups
water
-
¼
cup
olive oil
-
1
pound
eggplant, cut into ½ inch cubes
-
1
medium
onion, diced
-
3
cloves
garlic, minced
-
1
piece
serrano pepper, seeded and minced (optional)
-
1
teaspoon
freshly grated ginger
-
1 to 3
tablespoons
garam masala to taste
-
1
teaspoon
ground cumin
-
1
14 ounce can
crushed tomatoes
-
1
14 ounce can
diced tomatoes
-
to taste
salt and pepper
-
¼
cup
chopped fresh cilantro
-
as needed
cooked basmati rice for serving
Instructions
- Cook the lentils in a saucepan with water until tender, about 35 minutes, then drain any excess water.
- In a large pot, heat olive oil over medium heat and sauté the eggplant for about 5 minutes.
- Add the onion and sauté for another 5 minutes until the onion is soft and translucent.
- Stir in garlic, serrano pepper, ginger, garam masala, and cumin, and sauté for about 1 minute until fragrant.
- Add the crushed and diced tomatoes, bring to a simmer, and adjust garam masala to taste.
- Simmer until the eggplant is tender, about 15 minutes, then stir in the cooked lentils and heat through.
- Season with salt and pepper, and serve with basmati rice and cilantro.
Nutrition Facts (estimated)
Servings
4
Calories
245
Total fat
14g
Total carbohydrates
23g
Total protein
8g
Sodium
158mg
Cholesterol
0mg
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